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3D printing of high internal phase emulsions stabilized by OSA modified potato starch: Effect of citrus fiber addition

Jiaojiao Wei, Yingkai Li, Andreas Blennow, Feng Zhao, Ning Wang, Xiao Liu, Xiao Liu, Xingxun Liu, Xingxun Liu, Chi Zhang

2025Food Hydrocolloids18 citationsDOI

Topics & Concepts

Phase (matter)FiberStarchChemistryFood sciencePotato starchModified starchDietary fiberChemical engineeringMaterials scienceOrganic chemistryEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsBotanical Research and Applications
3D printing of high internal phase emulsions stabilized by OSA modified potato starch: Effect of citrus fiber addition | Litcius